It's peanut butter jelly all grown up! This quick bread is made with lots of creamy peanut butter, fresh strawberries and strawberry jam, and topped with a delicious peanut streusel crumble, giving you the most perfect bite! It comes together with just 15 minutes of prep time and is made with pantry staple ingredients. Such a fun twist on the nostalgic snack, peanut butter and jelly sandwiches!
It's a quick bread similar to banana or zucchini bread, but instead with peanut butter and jelly! It has the perfect amount of peanut butter flavor without overpowering the bread, the strawberries and jam add an extra touch of yummy sweetness, and the peanut streusel topping completes the bread! Both kids and adults love this one!
Why you'll love this recipe
- Easy and fun treat. Like banana or zucchini bread, this bread comes together really quickly and is devoured just as fast!
- Peanut butter flavor is on point. It has just the right amount of peanut butter flavor and is balanced out with fresh strawberries and strawberry jam.
- The peanut streusel topping! The bread isn't complete without it! It adds an extra touch of sweet and salty buttery flavor that I'm obsessed with. When eating a slice, I always save the top for last because it's my favorite!
Ingredients
This peanut butter bread uses simple ingredients that you likely already have at home.
- Brown sugar. I typically use light brown sugar, but dark will work, too.
- All-purpose flour.
- Peanuts. Unsalted or salted will work. I like to use unsalted. You'll need ¼ cup to add to the streusel topping.
- Butter. Salted butter is all I ever use.
- Milk. I recommend whole or 2% milk, but any milk will work.
- Eggs.
- Peanut butter. The best peanut butter is one made with just peanuts and sea salt.
- Baking soda.
- Salt.
Scroll down to the recipe card for the full ingredient list.
How to make peanut butter bread
Peanut butter jelly bread is incredibly easy and quick to make. Aside from a small bowl you'll need for the streusel, the bread is all mixed together in just one bowl.
- Step 1: Make the streusel. Mix together flour, brown sugar and peanuts then add melted butter until it's all combined and crumbly. Then you'll let this chill in the fridge to solidify the butter while you make the bread.
- Step 2: Make the bread. Whisk together the brown sugar, milk, eggs and peanut butter until combined. Add the flour, baking soda and salt, then mix again until just combined.
- Step 3: Add strawberries and jam. Fold in chopped strawberries followed by strawberry jam.
- Step 4: Bake. Pour the bread batter into a loaf pan, add the streusel and bake. I like to cover the bread with parchment paper or aluminum foil halfway through to prevent the top from browning too much. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs (not wet batter).
- Step 5: Let the bread cool - enjoy! I recommend letting the bread cool in the pan for 1 hour, then let it finish cooling on a wire rack before slicing. I love to enjoy the bread with lots of salted butter!
Scroll down to the recipe card for the full instructions.
Tips & tricks
- Let the streusel chill in the fridge. Streusel crumble topping is best made with cold butter, but working cold butter into the dry mixture is a more time consuming process. To make things quicker and easier, you're going to mix melted butter into the dry ingredients, then chill the streusel in the fridge while you prepare the bread. By that time, the butter will be cold and solidified again.
- Use your favorite berries. You can substitute with fresh raspberries, blackberries or even blueberries, and feel free to use your favorite jam!
- Cover the bread halfway through baking. This bread needs to bake for at least 1 hour, so the streusel topping can get burnt if you don't cover it. I recommend loosely covering with parchment paper or aluminum foil halfway through the bake time.
- Check for doneness using a toothpick. Insert a toothpick into the top of the loaf. When the toothpick comes out mostly clean with just a few moist crumbs, the bread has finished baking. If you see wet, raw batter, continue baking.
Commonly asked questions
Peanut butter bread is a quick bread similar to banana or zucchini bread. It's made using baking soda as the leavening agent, so it doesn't require any rise time. I like to mix fresh strawberries and jam into peanut butter bread for even more flavor.
Peanut butter jelly bread is made with brown sugar and jam (which also contains sugar), but I'm a strong believer that everything can be enjoyed in moderation. The nutrition facts are listed in the recipe card for your discretion.
Yes! Feel free to swap the strawberries for your favorite fresh berries. Same goes for the jam!
For neat slices, I recommend waiting until the bread is fully cooled. But if you don't care about that, then happily slice into it while it's warm, but not hot, or the bread may be a little gummy on the top and completely fall apart when you slice into it.
Storing leftovers
Store the bread in a plastic bag or airtight container at room temperature for 2-3 days. If storing longer, I recommend keeping in the fridge. This is a very moist bread, so it can go bad fairly quickly.
You can also freeze the bread for up to 3 months. To do so, wrap the loaf in plastic wrap, then seal inside a plastic bag.
More recipes you'll love
Peanut Butter Jelly Snack Bread
Ingredients
Peanut streusel
- ¼ cup brown sugar packed
- ¼ cup all-purpose flour
- ¼ cup crushed peanuts
- 3 tablespoons butter melted
Peanut butter jelly bread
- ¾ cup brown sugar packed
- 1 cup milk
- 2 eggs
- ¾ cup creamy peanut butter
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped strawberries
- ½ cup strawberry jam
Instructions
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan and, if desired, line with a sheet of parchment paper along the bottom and up the two longest sides so you can easily lift the bread from the pan after it’s baked.
- To make the peanut streusel, mix the brown sugar, flour and peanuts in a small bowl. Add the melted butter and mix until combined and crumbly. Place in the fridge while you prepare the bread.
- In a large bowl, whisk together the sugar, milk, eggs and peanut butter until combined.
- Add the flour, baking soda and salt. Using a rubber spatula to mix together until just combined, then mix in the chopped strawberries.
- Dollop strawberry jam over the batter in the bowl. Fold the jam into the batter a few times using a rubber spatula, just enough to create swirls.
- Pour the batter into the prepared loaf pan and spread into an even layer. If desired, add some extra chopped strawberries to the top.
- Remove the streusel from the fridge and use your hands or a fork to break it up, then sprinkle over the top of the batter.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out mostly clean or with just a few moist crumbs (not raw batter). I like to loosely cover the bread with parchment paper or aluminum foil halfway through to prevent heavy browning on top.
- When finished baking, remove from the oven and set on a wire rack to cool for 1 hour in the pan. After this point, you can slice the bread, but it may not slice neatly while still warm. I like to let the bread finish cooling directly on the wire rack before slicing. Enjoy the bread as is or with butter, peanut butter and/or jelly!
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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